4 Boneless chicken thigh
1 Tbsp chopped lemongrass
1 Tbsp brown sugar
1-2 tsp fish sauce
1 tsp soy sauce
1-2 cloves chopped garlic
1 medium onion sliced
1 clove garlic chopped
Neutral cooking oil
In a ziplock bag, add all the ingredients from the first section. Massage well. Placed in water and cook for 2 hrs at 160 degrees.
Finish the chicken by covering pan with oil. Add the garlic and onions to hot pan and stir quickly and add in chicken. Cook enough to give color to the chicken pieces. This should take about 4-5 minutes to get the chicken to 165 degrees. Allow to rest for 5 minutes before slicing up the chicken.
I used a paratha for my "torilla". There is a very good Malaysian brand at the Asian market. To cook the frozen paratha, just heat up the pan on a medium to high heat. Add a little bit of oil so not to stick. Press the middle part to help the paratha to get "fluffy"and brown.
